Text 34954, 92 rader
Skriven 2010-02-18 08:59:41 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Bill Swisher
Ärende: Pull Your Pork
======================
-=> BILL SWISHER wrote to DAVE DRUM <=-

 DD>       Title: Pulled Pork Tacos w/Tomatillo Salsa

 BS> I watched a Rick Bayless show earlier this week.  He did a
 BS> "Quesadilla" this way.  He also showed multiple street vendors in
 BS> Mexico City doing the same.  But then he was in this fancy restaurant
 BS> there where they pinched them shut and deep fried them, which made me
 BS> think "Empanada".

Bayless has damned near as big an ego as Emer-dog. He thinks that he is the
be-all and end-all of fancy Meskin Cookin' .... especially in Chicago - where
the real Mexicans and other Latinos can't begin (mostly) to afford to nosh at
his Topolobampo or Frontera Grill venues.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stacked New Mexico Quesadilla
 Categories: Latino, Cheese, Pork, Chilies, Squash
      Yield: 6 servings

      3 c  Cooked pork shoulder;
           - shredded
      1 md Zucchini; chopped  
      1 lg Red bell pepper; chopped
      2 tb Butter  
      8    (8") Flour tortillas
           Butter; softened, for 
           - tortillas 
      1 c  Monterey jack; shredded
           Fresh Tomato Salsa

MMMMM---------------RED PEPPER-SOUR CREAM SAUCE---------------------
       3 lg Red bell peppers
       1 lg Red jalapeno, stem, seed
     1/2 c  Dairy sour cream
       1 ts Sugar
  
  *  Peppers should be roasted and peeled.

  Prepare Red Pepper Sour Cream Sauce.

  Place red peppers and chile in food processor work bowl
  fitted with steel blade or in a blender container; cover
  and process until well blended. Stir in sour cream and
  sugar. Makes about 2 cups of sauce

  Reserve.

  Cook pork, zucchini, and bell pepper in 2 tb butter in 3-qt
  saucepan over medium heat, stirring occasionally, until
  pepper is tender, about 10 minutes.

  Stir in 1/2 cup of the Red Pepper Sour Cream Sauce.

  Heat oven to 350øF.

  Place 2 tortillas on cookie sheet; spread with butter.
  Spoon about 2/3 of a cup of the pork mixture on each
  tortilla; spread to edge of tortilla.

  Top each with tortilla, and spread with butter and 2/3 of
  a cup of the pork mixture; repeat.

  Top each stack with tortilla and 1/2 cup of cheese.

  Bake until cheese is melted and filling is hot, 10 to 15
  minutes.

  Cut quesadilla into wedges; serve with remaining Red Pepper-
  Sour Cream Sauce and the Fresh Tomato Salsa or with sour
  cream if desired.

  Serves 6
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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